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Hi, trying my first attempt at a cider. Got some fresh local cider that lister only apples and “glycolipids” as ingredients. Added four gallons of the cider along with 2lbs of brown sugar. Aerated and pitched one pack of US-05. 36 hours later and no activity. Anyone know if the glycolipids in...

I'm looking to upgrade my Johnson controller and want to add the capability to heat and cool from the same unit. Right now, I have choose between cooling in my chest freezer with the Johnson unit, and heating in a water bath with an aquarium heater. I would certainly appreciate any...

So I intended to make a lambic for eventual blending with this simple recipe: 50% Pils 50% Wheat 8oz Maltodextrin Mash at 154F OG = 1.048 5 IBU (Hersbrucker) ECY-01 - Bugfarm (dated 7-30-13) Everything went well on brew day, pitched the Bugfarm at about 67F and walked away...

I've googled and UTFSE, but I cannot find any information on what the cell counts are in the 125ml jars (non Brett/bacteria strains). Anybody have good info on this? We know that these cultures are much more dense than anything from Wyeast or White Labs, but I'm doing a lager with ECY-22...

I've used a 10gal round cooler with a SS braid for 2 years with no troubles. However, the braid got pretty beat up, and it was time to replace it. I figured that I would upgrade and try out a real false bottom, specifically this model from Williams Brewing: False Bottom I tried it out this...

Got to thinking about this after a discussion with another brewer, maybe I'm off base, maybe not. The theory: Yeast require oxygen for healthy replication. The smack packs are not gas permeable, thus starting the yeast by bursting the "nutrient pouch" results in less than optimal yeast...

Getting ready to brew a traditional German hefeweizen with 60/40 wheat malt and Pilsener. Picked up a tube of WLP300 with an expiration date of 05/25/12, and I plan on fermenting at 62F per JZ in Brewing Classic Styles. I've also been advised by a different source to NOT make a starter for...

I just brewed a Flanders Red with ECY02 and it is fermenting away in a plastic bucket. This strain contains Belgian sacch yeast, in addition to several strains of brett, pedio, and lacto. My question is when should I transfer this to a better bottle for long term aging? I've never done a...

Anybody try this out yet? Description: "A unique blend of Saccharomyces, Brett, lacto & Pedio perfect for flemish reds and sour browns. Dry, sour, leathery and notes of cherry stone. Designed for 5 gallon pitch, but may be added at any stage of fermentation." I got my hands on some and...

So I'm going to make my first AG pumpkin ale this weekend, and I've got 3.6lbs of canned Libby's pumpkin that's been sitting on my supply shelf for a year. I plan on carmelizing it in the oven before adding it to the mash. I've read a lot of horror stories about stuck sparges and sticky...

In my mind, what really makes an IIPA is a dry finish (a la Pliny). I have too many that are what I would call "syrupy", and they just don't cut it for me. So I set out to make one that will finish dry. My OG was 1.075, and I only used about 7% crystal malts with about 5% dextrose (in the...

As the title suggests, this one puts the emphasis on the hop flavor/nose, and recalls a dark, dank, piney forest in the PNW. Just a hint of roastiness, with a nice complex malty flavor. I don't post a lot of recipes, but this one is a winner. Clear jet black with a 1/4" off white head that...

Has anyone been drinking this lately? It’s a new American Blonde Ale from Victory and it is great stuff for summertime quaffing. Nice, light, and malty with a great unique hop nose. Everyone seems to love it (including me), and the distributors are having a hard time keeping it in stock. So...

Going to try for my first lager, and I was hoping for some tips, or just a general check on my process. I am doing a simple German Pils with an OG of about 1.053 and WLP830. 1. Mr. Malty tells me I need 1.42 gallons for a starter. Should I just make 1.5 gallons of a 1.040 starter of...

So I did my 2nd AG batch today, and my efficiency was significantly lower than my first attempt. (63% vs. 76%). :( Both recipes were 90%+ two-row pale with some specialty grains (no adjuncts). I hit my mash temps dead-on (154F) both times. I double batch-sparged with 170F water each time...

What is the general consensus as to how close these kits actually get to the commercial beer they are trying to approximate? I bring this up b/c I am desperately trying to clone Anderson Valley's Winter Solstice. I just got the AG kit from AHS, and I won't divulge the recipe here out of...

I brewed a partial mash Kolsch from AHB in the middle of June. When the package arrived at my house, the yeast (WLP 029) and cold pack were warm (almost hot) to the touch. Against better judgment, I brewed the next day and pitched the yeast straight from the vial. Thought it would be OK, as...

Hi, I've done a bunch of ales, and now I'd like to do an Oktoberfest. I don't have any way to lager at low controlled temperatures at the moment, so I'm wondering if this is even possible. Can I substitute and ale yeast? Can I use traditional lager yeast and let it rip at basement...

Hey, Just tried an extract recipe for a high gravity (1.074) hoppy amber ale, and the kit instructions directed me to boil 6.6lbs of LME for the full 60min, but also another 3lbs of DME with only 15min left in the boil. I'm scratching my head on this one...can anyone offer any insight into...